Chicken Kheema Pulao

Ingredients

½ kg Chicken kheema

2 cups Basmati rice

½ cup fresh coriander

Few pudina leaves

4 cloves of garlic

1/2 inch piece of ginger

1 green chili

1 tsp turmeric powder

2 tbsp red chili powder

1 tsp cumin powder

1 tsp garama masala(optional)

1 tbsp dry coriander powder

2 bayleaves

2 cloves

2 medium onions sliced

2 tomatoes blanched and pureed

2 tbsp oil

Salt to taste

Method

1.      Blend ginger, garlic, green chili, coriander and pudina into a fine paste.

2.      Marinate the kheema with this paste, red chili powder and turmeric powder. Marinate this for 2 hr or upto overnight.

3.      Wash the rice well, drain and set it aside.

4.      Heat oil in biryani handi and add bay leaf and  cloves.

5.      Next add sliced onions and sauté till light brown.

6.      Now add kheema and mix well. Add red chili powder, turmeric powder, coriander and cumin powder to taste. (also garam masala powder if using)

7.      Cook kheema on medium flame for 5-6 minutes.

8.      Add rice, 2 blanched and pureed tomatoes and mix well.  Fry for a couple of mins.

9.      Add 5 cups of boiling water and salt to taste. Bring this mixture to a boil, reduce the heat to low and cook covered for 20 minutes.

10.  Check that the kheema is cooked and your pulao is ready to serve.